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Ingredients
- 1 fish worth Sea bream offcuts
- 200 ml or 1 dash more Cooking sake
- 100 ml or 1 dash less Sugar
- 100 ml or 1 dash less Soy sauce
- 2 tbsp Mirin
Method
- Check the fish and remove the scales and rinse well.
- Rinse quickly with hot water.
- (Note: Do not use salt here since it will dry out the flesh.)
- Arrange the fish in a pot.
- Use cooking sake to submerge 2/3 of the height of the fish.
- Add sugar and turn on the heat.
- Place a drop lid into the pot and cook over low-medium heat and boil gently until it is cooked through.
- Swirl in the soy sauce and cook over low heat for about 10 minutes.
- Once the broth thickens, occasionally ladle it over the fish.
- Once cooked, add mirin and cook until it has a glazed finish.
